coconut curry ramen
October 29, 2015 § 79 Comments
We visited our Asian supermarket the other day to pick up the makings for sushi and while there I gathered up a few ingredients I thought would make a nice pot of curry noodles; red curry paste, coconut milk, ramen noodles, fresh ginger, jalapeño and kaffir lime leaves, to name a few. What I came up with is this utterly delectable bowl of silky goodness.
We kept the recipe relatively minimal by going easy on the vegetables, light on the spiciness and adding a little tang with a squeeze or two of lime. If you would like to make it vegetarian you could leave out the chicken sausage and the fish sauce and add crispy baked tofu and perhaps a few clusters of bok choy.
I n g r e d i e n t s
- 2 – 15 ounce cans coconut milk
- 2 tablespoons butter
- 3 tablespoons red curry paste
- 1 jalapeno pepper, minced
- 1 pound Italian chicken sausage, removed from casings
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 3 cups chicken broth
- 2 carrots, peeled and shredded
- 2 tablespoons fresh grated ginger
- 5 fresh kaffir lime leaves*
- 1 tablespoon fish sauce
- 2 tablespoons soy sauce, plus a little more as needed
- 4 tablespoons lime juice
- 1 tablespoon brown sugar
- 3 single wrapped servings of ramen noodles, 9 ounces
- ½ cup fresh cilantro, chopped, plus extra for garnish
In a large dutch oven heat 6 ounces of coconut milk over medium heat. Add the butter and curry paste and stir to combine. Cook for 2-3 minutes, then add the finely chopped jalapeño. Cook until tender, approximately 4-5 minutes. Add the sausage, toss to coat and cook for 8-10 minutes or until the sausage has cooked through.
Once the sausage is cooked, add the rest of the coconut milk and chicken broth. Bring to a boil and lower the heat to simmer. Add the carrots, kaffir lime leaves, fish sauce, soy sauce, lime juice, brown sugar and ginger. While this is simmering boil the ramen noodles in a separate pot until done. Rinse with cool water. Add the ramen noodles and cilantro to the pot and serve, garnished with cilantro.
*A word about kaffir lime leaves: The glossy, dark green leaves of the kaffir lime tree are quite peculiar. Kaffir lime leaves look like two attached leaves and are most often used as a crucial ingredient for flavoring many Asian dishes such as soups and curries. The flavor profile is best described as a bright floral aromatic. Similar to bay leaves, whole fresh Kaffir leaves are generally removed from the dish prior to serving.